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THE CAVES DE GREZETTE
Produced,
aged and bottled by Alain Dominique Perrin.
A blue-chip trade exclusively dedicated to the purchase
of carefully selected grapes.
This new operation established in 1998 by Alain Dominique
Perrin benefits from the know-how developed by the Domaine
de Lagrezette. The wines produced under the supervision
of Michel Rolland represent a benchmark in terms of
quality and appeal to demanding consumers in search
of authentic wines that faithfully translate their terroir.
Our belief that only the best grapes make the best wines
has led us to carefully choose wine growers and vineyards
that will provide the raw material from which first
class wines may be produced.
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Our
portfolio is typical of the new-wave Cahors that greatly
surpass their elders, characterized by their coarseness
and rough tannins. Strict rules apply to each vineyard
( leaf-pulling, green pruning,... ), and the time of
the harvest is set with due regard to the optimum maturity
of the grapes. Vinification is carried out in stainless
steel vats in the winemaking facilities of the Caves
de Grezette. An ageing cellar allows the upbringing
of selected lots in oak barrels.
Each of the 650,000 bottles produced annually carries
the following inscription
"Produced, aged and bottled by Alain Dominique Perrin".
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THE WINES
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EXPRESSION
DE GREZETTE
A.O.C. Cahors
An oak-aged vin de garde, with aromas of cherries and
blackberries.
Blend : 90 % Malbec, 8 % Merlot, 2 % Tannat (depending
upon the vintage).
Soil type : clay and limestone.
Average age of vines : 20 years.
Consulting oenologist
: Michel Rolland.
Vinification method : a three-day cold maceration
at 12 °C,
followed by fermentation at 30 °C
and prolonged maceration at 28 °C.
Daily pumping-overs and punching-downs.
Fermentation vessels : temperature-controlled
stainless steel vats.
Ageing : 9 months in oak barrels.
Average annual production : 80,000 bottles.
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TERRES
BRUNES
A.O.C. Cahors
A slightly-wooded and elegant vin de garde, endowed
with silky tannins.
Blend : 90 % Malbec, 10 % Merlot (depending
upon the vintage).
Soil type : clay and limestone.
Average age of vines : 15 years.
Consulting oenologist
: Michel Rolland.
Vinification method : a three-day cold
maceration at 12 °C,
followed by fermentation at 30 °C
and prolonged maceration at 28 °C.
Daily pumping-overs and punching-downs.
Fermentation vessels : temperature-controlled
stainless steel vats.
Ageing : 9 months in oak barrels.
Average annual production : 45,000 bottles.
Available
for sale
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CASTEL
MONTPLAISIR
A.O.C. Cahors
An oak-aged vin de garde
Blend : 85 % Malbec, 15 % Merlot. (depending
upon the vintage).
Soil type : limestone and clay.
Average age of vines : 15 years.
Consulting oenologist
: Michel Rolland.
Vinification method : a three-day cold
maceration at 12 °C,
followed by fermentation at 30 °C
and prolonged maceration at 28 °C.
Daily pumping-overs and punching-downs.
Fermentation vessels : temperature-controlled
stainless steel vats.
Ageing : 9 months in oak barrels.
Average annual production : 45,000 bottles.
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LES
HAUTS DE GREZETTE
A.O.C. Cahors
A soft wine that is both generous and persistent.
Blend : 80 % Auxerrois, 20 % Merlot (depending
upon the vintage).
Soil type : clay and limestone.
Average age of vines : 10 years.
Consulting oenologist
: Michel Rolland.
Vinification method : a three-day cold
maceration at 12 °C,
followed by fermentation at 28 °C
and prolonged maceration at 26 °C.
Daily pumping-overs and punching-downs.
Fermentation vessels : temperature-controlled
stainless steel vats.
Average annual production : 120,000 bottles.
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TERRES
BLANCHES
A.O.C. Cahors
A soft wine that is both generous and persistent.
Blend : 80 % Auxerrois, 20 % Merlot (depending
upon the vintage).
Soil type : clay and limestone.
Average age of vines : 10 years.
Consulting oenologist
: Michel Rolland.
Vinification method : a three-day cold
maceration at 12 °C,
followed by fermentation at 28 °C
and prolonged maceration at 26 °C.
Daily pumping-overs and punching-downs.
Fermentation vessels : temperature-controlled
stainless steel vats.
Average annual production : 120,000 bottles.
Available
for sale
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CUVEE
DE PRINTEMPS
A.O.C. Cahors
Aromatic and fruity ; to be served chilled
Blend : 80 % Auxerrois, 20 % Merlot (depending
upon the vintage).
Soil type : clay and limestone.
Average age of vines : 10 years.
Consulting oenologist : Michel Rolland.
Vinification method : a three-day cold
maceration at 12 °C,
followed by low-temperature fermentation and prolonged
maceration, both occurring at 24 °C.
Daily pumping-overs.
Fermentation vessels : temperature-controlled
stainless steel vats.
Average annual production : 75,000 bottles.
Available
for sale
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GREZETTE
DE PRINTEMPS
A.O.C. Cahors
An aromatic and fruity wine that must be served
slightly chilled and drunk in its vibrant youth
( it is released on the first Spring day that
follows the harvest).
Blend : 80 % Malbec, 20 % Merlot (depending
upon the vintage).
Soil type : clay and limestone.
Average age of vines : 10 years.
Consulting oenologist
: Michel Rolland.
Vinification method : a three-day cold
maceration at 12 °C,
followed by low-temperature fermentation
and prolonged maceration, both occurring at 24
°C.
Daily pumping-overs.
Fermentation vessels : temperature-controlled
stainless steel vats.
Average annual production : 75,000 bottles.
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FLEUR
DE GREZETTE
A.O.C. Cahors
A velvety and charming wine.
Blend : 70 % Auxerrois, 30 % Merlot (depending
upon the vintage).
Soil type : alluvial limestone.
Average age of vines : 15 years.
Consulting oenologist
: Michel Rolland.
Vinification method : a three-day cold
maceration at 12 °C,
followed by fermentation at 28
°C
and prolonged maceration at 26 °C.
Daily pumping-overs and punching-downs.
Fermentation vessels : temperature-controlled
stainless steel vats.
Average annual production : 160,000 bottles.
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GREZETTE
A.O.C. Cahors
A velvety and charming wine.
Blend : 70 % Malbec, 30 % Merlot (depending
upon the vintage).
Soil type : alluvial limestone.
Average age of vines : 15 years.
Consulting oenologist
: Michel Rolland.
Vinification method : a three-day cold
maceration at 12 °C,
followed by fermentation at 28
°C
and prolonged maceration at 26 °C.
Daily pumping-overs and punching-downs.
Fermentation vessels : temperature-controlled
stainless steel vats.
Average annual production : 160,000 bottles.
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ROSE
DE GREZETTE
Vin de Pays du Lot
Elegant and fruity; to be served chilled
Blend : 80 % Malbec,
20 % Merlot (depending upon the vintage).
Soil type : alluvial limestone. Average
age of vines : 12 years.
Consulting oenologist : Michel Rolland.
Vinification method : Low-temperature fermentation
at 18 °C.
Fermentation vessels : temperature-controlled
stainless steel vats.
Average annual production : 6,000 bottles.
Available
for sale
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